Making this pie for the third year in a row! The first year I used a frozen pie shell and the crumb topping. Because the ginger is so amazing, it was still a huge hit and I was asked to bring it to both the Thanksgivings again the following year. I decided to brave the all-butter lattice crust, so now my ginger apple pie is out of this world (and looks too good to eat). I use about 1.5-2 tbsp of fresh ginger and I double the cinnamon. I also used a little over 6 apples this year. 5 just doesn't give you the nice mounded top.
The recipe can be confusing, the crumb topping is made in Step 2.
It's what you make in Step 2 of the directions and set aside.
What is the crumb topping?
I love this recipe! I made this for Thanksgiving (my first time making pie) and everyone loved it! I was impressed it came out so well. Definitely a family favorite.
Excellent receipe, I made this pie tonight for dessert and it was delicious.
Divine! I use lots of fresh ginger. Put the butter for the crumb topping in the freezer along with the butter for the pie crust for ease of handling.